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Chicken breast with carrots in orange juice


Mix orange juice with vinegar.

The meat is salted and peppered. It is given through flour. The oil is heated in a pan, at the right heat. The meat is fried approx. 3 minutes on each side, until golden brown. Put on a plate.

Put the green onion, coriander and ΒΌ from the cup with the juice mixture, rubbing the bottom of the pan with a spoon, to detach the pieces that have caught. Leave it on the fire for 30 seconds. Add the rest of the juice, the carrots and the meat. Place the composition in a colander. Cover the pan with a tight lid, reduce the heat and let it boil for about 20 minutes, until the chicken is ready and the carrots are soft.

Divide the chicken into 4 plates. Spread carrots with sauce on top. Garnish with parsley.


Chicken Breast with Orange Sauce & # 8211 Modern Recipe For A Very Good Chicken

Chicken with orange sauce - a delicious combination. Have you tried so far?

This preparation is ready in a maximum of 1 hour and for this you need:

  • 600 g chicken breast
  • 1 tablespoon flour
  • Dried rosemary
  • 40 g butter
  • Juice from half a lemon
  • 2 oranges
  • Salt pepper

Method of preparation:

The oranges are washed very well, peeled and the orange peel is cut into thin sticks and scalded for 2 minutes with boiling water and then left to drain.

The meat is portioned and seasoned with salt and pepper and then given through flour and fried in melted butter.

Add the juice from half a lemon and the 2 oranges and let it simmer for another 5 minutes, sprinkling the dried rosemary and orange peel.


Types of breast diets

There are many variations in chicken breast diets. However, all these methods of weight loss are united by one main condition - the use of boiled or steamed chicken breast without salt and spices.

The diet on chicken breast and kefir is one of the most satisfying and effective. By following this technique, you can lose 4-6 extra pounds in 7-10 days. The diet on cottage cheese and chicken breast, as well as kefir is protein, which will allow you not only to say goodbye to extra pounds, but also to maintain muscle mass, strengthen teeth, hair and nails. The main thing is to choose cottage cheese and kefir with low fat content (no more than 1% fat content).

There are 2 options for this diet for weight loss:

  • In the first version should be consumed exclusively boiled chicken breast (not more than 300 grams per day), fat-free cottage cheese (100 grams) and kefir 1% (1-2 glasses). Between meals, you can drink still water and sugar-free green tea. Let's say chicken broth with a diet. Chicken broth is useful for the digestive system and also has a low calorie content, only 36 Kcal per 100 g of product. It is recommended to drink a cup of broth for lunch or dinner.
  • The second version of the diet is the alternation of protein days with carbohydrates. The weight loss course is designed for 10 days, for which you can lose 5-7 kg extra. The first 2 days are kefir. You can drink only 1% kefir no more than 1.5 liters per day. The third day is protein. During the day, you can eat only boiled poultry fillets (600-700 gr). The fourth and fifth day - carbohydrates (you can eat starch-free vegetables, unsweetened fruits, as well as cereals boiled on water). The sixth, seventh and eighth day - protein. The last 9-10 days are carbohydrates again. This technique allows you to speed up your metabolism and prevent your body from adapting to a changed diet, which contributes to weight loss.

Duck breast with oranges and caramel sauce classic French recipe

Duck breast with oranges and caramel sauce classic French recipe. How to cook duck breast with orange and Cointreau, Grand Marnier or other Triple Sec? How to properly fry a duck breast so that it has a reddish crust and pink, tender and juicy flesh? How to make caramel orange sauce? Duck breast recipes. Festive recipes.

Duck breast is a noble, fine and expensive meat that should be treated as such. I get horrified when I see chopped duck breasts made of sarmale or meatballs that are then unknowingly cooked & # 8230 really don't feel sorry? Okay, you can make a duck burger, but it is fried with the head so that the meat stays tender and pink. Nowadays you can't really blame ignorance because we all have access to information on the internet if not to cookbooks.

I really like duck breast (duck breast) and I cook it quite often. We are talking here about the boneless fillets of duck breast with the skin and fat attached. These two elements ensure the lubrication and fragility of the final preparation. I talked at length about how to properly fry a duck breast here.

This time I prepared a duck breast according to the classic French recipe with oranges, Cointreau and caramel sauce. Duck breast to orange. It's crazy! Okay, I've made this recipe about 20 times over time, but so far it hasn't appeared on the blog for the simple reason that I didn't get to pose for the ending. Why? Because the duck breast was eaten immediately!

For extra tenderness and flavor I marinated (stained) this duck breast for 24 hours in a mix of orange juice with Cointreau (Grand Marnier or another Triple Sec from Marie Brizard etc). In this way the meat was deeply impregnated with these great flavors!

French-style orange sauce is very easy to prepare: burnt sugar (caramelized) quenched with fresh orange juice, Cointreau and a piece of cold butter. At the end I put in it threaded orange pulp segments (without white membranes). The acidity of the oranges perfectly balances the fat of the duck breast and the sweetness of the sauce. A dream combination!

On the same occasion I also prepared an Asian style duck breast marinated with soy sauce, ginger, anise and garlic & # 8211 see the recipe here.

Both variants were very successful with mine so the plates were literally licked by them.

I give you the quantities for half a duck breast and you can multiply them according to your needs. My piece was quite large (about 380 g) so I divided it (after cooking) into 2 portions. There are duck breast fillets and smaller at 200-250 g and in this case it is calculated 1 / person. In the pictures you will see 2 pieces of duck breast: this one with oranges and the one in Asian style.


I promised that you will prepare the winning recipe from the jam contest from ST. DALFOUR, so I didn't think too much and I brought you the recipe for chicken with orange and ginger jam in Asian style.

INGREDIENT:

sunflower oil for frying

250 ml freshly squeezed orange juice

120 g orange jam with ginger

To be served:

optional: 2 tablespoons frozen peas and carrots

We marinate the chicken breast for 15 minutes in a mixture of vinegar, soy and grated ginger - we make sure that the whole meat is greased with this marinade. After this interval, cut the chicken breast into strips of the right size. During this time, boil the rice, drain it and then heat it in hot oil. If we want some vegetables for more color, first fry the vegetables for about 30-45 seconds, then put the rice on them and fry together for about 3 minutes. at the end add salt and mix.

We put the starch over the chicken and we try to cover as well as possible each piece of meat & # 8211 that remains in the plate is not thrown away, we will need very little starch for the sauce. Fry the chicken pieces in oil, in the hot wok well, then take them out and drain the remaining oil in the bowl.

Squeeze the orange juice and keep 50 ml, put the rest in the wok and add the orange jam with ginger. Let it boil for about 2 minutes, then add 50 ml of preserved orange juice in which we dissolve a little starch (1/2 teaspoon) left in the plate in which I mixed the chicken with it. Put the chicken over the sauce, mix lightly and turn off the heat when it shows signs of thickening.